Recent studies incorporating product tasting in a conjoint framework have shown that sensory aspects have a primary influence on product liking whereas extrinsic factors may have a secondary role. Nevertheless there are no conjoint studies measuring the effects of different levels of sensory characteristics in fruit and vegetables. Consumer preferences for apples are generally based on combinations between texture and taste. Aim of this work is to explore liking of few apples’ cultivars (phase 1) and to study whether different levels of intrinsic sensory attributes (crunchiness and sweetness) and different information about fibres and antioxidants content (extrinsic) given just before tasting can influence the acceptability of apples (phase 2).
Effects of sensory characteristics and health information on acceptability of apples
ROMANO, ROSARIA;
2011-01-01
Abstract
Recent studies incorporating product tasting in a conjoint framework have shown that sensory aspects have a primary influence on product liking whereas extrinsic factors may have a secondary role. Nevertheless there are no conjoint studies measuring the effects of different levels of sensory characteristics in fruit and vegetables. Consumer preferences for apples are generally based on combinations between texture and taste. Aim of this work is to explore liking of few apples’ cultivars (phase 1) and to study whether different levels of intrinsic sensory attributes (crunchiness and sweetness) and different information about fibres and antioxidants content (extrinsic) given just before tasting can influence the acceptability of apples (phase 2).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
